Healthy and Delicious Asparagus Recipes

Spring has finally come to Ohio, and after what felt like many, many dark and cold months, we will soon be enjoying many of the seasonal veggies we have been craving all winter.

As such, it is time to start posting recipes featuring seasonal produce, and as spring has just started, I am thinking asparagus! Check out the two recipes below that feature asparagus as a key ingredient.

Penne with Asparagus and Cherry Tomatoes

(from the Food Network)

    * 8 ounces whole grain penne pasta
    * 3 tablespoons olive oil
    * 2 garlic cloves, minced
    * 1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
    * Salt and freshly ground black pepper
    * 2 cups (about 9 ounces) cherry tomatoes
    * 1 cup shelled fresh peas
    * 1/2 cup low-sodium vegetable stock or water
    * 1/2 cup grated Parmesan (optional)
    * 2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Asparagus with Lemon-Thyme Vinaigrette

(from Ohio.com)

Fill a large bowl with ice cubes, and then fill the bowl almost to the top with cold water. Bring a large soup pot with water to a boil. Snap off the tough asparagus ends, and boil until the spears are bright green and crisp-tender, about three minutes.

Finally, drain the asparagus into a large colander, taking care to avoid the steam. Immediately add the drained spears to the ice water, adding more ice cubes as necessary to keep the water cold.

The asparagus is now ready to serve as a chilled side dish, topped with  Lemon-Thyme Vinaigrette, or the spears can be refrigerated in a zipper-top bag for several days.

LEMON-THYME VINAIGRETTE
1/3 cup fresh lemon juice
2/3 cup light olive oil or vegetable oil
1 tsp. fresh thyme leaves (or 1/3 tsp. dried thyme leaves)
1/2 tsp. salt or to taste
1/4 tsp. ground black pepper

In a small jar with a tight-fitting lid, combine all the ingredients and shake well to blend. Serve immediately over steamed asparagus or any other steamed vegetable or salad. Leftovers will keep, covered at room temperature, for one week.

Makes 1 cup.